Last week I made soup (with cashew cream), and it was good! I don't like it raw though. Can I use it in curries, or will it taste like celery (I hate celery). Also, how do I peel the gross hairy parts off without wasting half of the root?

Mmmm, I love celeriac! Have you tried braising it? Brown cubes in some oil with some onion, then throw some vegetable stock, white wine, or a mix of the two on it and cover, stirring occasionally. When the celeriac cubes are tender, uncover and cook away most of the liquid. Sprinkle with minced fresh herbs, salt and pepper, and serve.

Mmmm, I love celeriac! Have you tried braising it? Brown cubes in some oil with some onion, then throw some vegetable stock, white wine, or a mix of the two on it and cover, stirring occasionally. When the celeriac cubes are tender, uncover and cook away most of the liquid. Sprinkle with minced fresh herbs, salt and pepper, and serve.

That sounds yummy! I got more this week, so I'll try that. I like anything braised in wine.

Just be careful. If you go with all white wine it can get a little too sour. It's a good idea to cut it with some veg stock or be ready to sweeten up a bit at the end, or add something sweet like carrots or apples to begin with. Also, it can take longer than you think it will to cook.

Oh, I love celeriac. Have you been making the Tal Ronnen soup with Granny Smith apples? It's so delicious that when I make it I just stand by the pot eating bites and saying "Mmm, mmm." Marcella Hazan has my favorite recipe. She makes a mash of it with a few tablespoons of black olives or olive tapenade. Try it!

Just be careful. If you go with all white wine it can get a little too sour. It's a good idea to cut it with some veg stock or be ready to sweeten up a bit at the end, or add something sweet like carrots or apples to begin with. Also, it can take longer than you think it will to cook.

I think I'll use hard cider! It seems that apples and celeriac are a natural pairing, and I have way too many free bottles of cider awaiting culinary usage.

There is a recipe in Plenty that sounds very good and also uses up 1 1/2 pounds of celeriac. It is a salad of celeriac, lentils, hazelnuts and mint. Here is the recipe from a blog where the measuremens are converted into cups.

There is a recipe in Plenty that sounds very good and also uses up 1 1/2 pounds of celeriac. It is a salad of celeriac, lentils, hazelnuts and mint. Here is the recipe from a blog where the measuremens are converted into cups.

I have made that and it is what I came here to suggest.

I also like it halved with mashed potato and as half the layers in a potato gratin.